Utjecaj uvjeta pripreme na senzorska svojstva zelenog čaja
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. urn:nbn:hr:159:428071
Španić, Ivana
University of Zagreb Faculty of Food Technology and Biotechnology Department of Food Engineering Laboratory for Chemistry and Technology of Carbohydrates and Confectionery Products
Španić, I. (2014). Utjecaj uvjeta pripreme na senzorska svojstva zelenog čaja (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:428071
Španić, Ivana. "Utjecaj uvjeta pripreme na senzorska svojstva zelenog čaja." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:428071
Španić, Ivana. "Utjecaj uvjeta pripreme na senzorska svojstva zelenog čaja." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:428071
Španić, I. (2014). 'Utjecaj uvjeta pripreme na senzorska svojstva zelenog čaja', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 09 June 2024, https://urn.nsk.hr/urn:nbn:hr:159:428071
Španić I. Utjecaj uvjeta pripreme na senzorska svojstva zelenog čaja [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2014 [cited 2024 June 09] Available at: https://urn.nsk.hr/urn:nbn:hr:159:428071
I. Španić, "Utjecaj uvjeta pripreme na senzorska svojstva zelenog čaja", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2014. Available at: https://urn.nsk.hr/urn:nbn:hr:159:428071